 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Slightly unusual sweet muffin recipe - but very tasty! Substitute regular baking powder and salted butter if you prefer. Best type of pumpkin for this is butternut, but the first time I tried it with some leftover from a massive Queensland Blue my dad grew for me, it was still pretty good. Ingredients:
4 tablespoons unsalted butter |
1/3 cup treacle |
1 egg, beaten |
3/4 cup pumpkin, cooked and pureed |
1 teaspoon ground cinnamon |
1/2 teaspoon allspice |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
3 teaspoons sodium-free baking powder |
1 1/2 cups plain flour |
1/2 cup raisins |
Directions:
1. Preheat oven to 180°C (= 355 °F). Grease a 12 muffin-tin pan.
2. Cream butter and treacle.
3. Stir in egg.
4. Blend in pumpkin
5. Add raisins.
6. In a second bowl, sift together spices, baking powder and flour.
7. Combine the two bowls and mix to a batter.
8. Spoon into 12 muffin tins, bake 15 minutes.
|
|